50g(3 tbsp) lighter vegetable spread, meltedI used Flora Light Proactiv
To decorate (optional)
50g(¼ cup) dark chocolate chips, melted or Sweet Freedom Choc Shot
Fresh fruit such as raspberries or strawberriesoptional
Preheat the oven to 180C / 350F. Spray a 18cm/7inch springform cake tin with cake release or low calorie cooking spray. Line the bottom with baking paper.
Add all the ingredients into a food processor or a smoothie maker such as Nutribullet. Blitz until you have a smooth, quite runny, batter.
Transfer the batter into your prepared tin.
Bake for 35-40 minutes until well risen, springy to the touch and just starting to come away from the edges of the tin.
Cool the cake in the tin for 10 minutes then carefully turn out onto a plate. Allow the cake to cool completely before adding any toppings.
Drizzle the cake with a little melted chocolate or use a low calorie syrup like Sweet Freedom Choc Shot.
Serve with fresh fruit like strawberries or raspberries or serve warm with a little light custard.
This cake will keep for a couple of days in an airtight container. You can also freeze it, wrapped well, in slices, for up to two months. Thaw overnight in the fridge and heat for a few seconds in the microwave before serving
Please note I am not affiliated in any way with Slimming World or Weight Watchers. These weight loss plans are often updated in line with latest nutritional guidance and may change so for accurate information it is best to join as a member.
Nutritional information is always approximate and will depend on ingredients and serving sizes.